Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Chives | 1 tbsp (3g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Sauce | not in our table | 0 |
| Popcorn | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb shrimp (16-20); peeled, deveined
- 1 and cut in half lengthwise
- 1 for dressing
- ROAST, PEEL, SEED AND CHOP
- 1 lg tomato
- 2 jalapeno chiles
- 1 red bell pepper
- ROAST AND CHOP
- 1/2 onion
- 3/4 c freshly squeezed lime juice
- 1/2 c freshly squeezed orange juice
- 1/4 c canned tomato juice
- 1 tb sugar
- 1 tabasco sauce to taste
- 1 salt to taste
- 1 toss
- 1 sm red onion; thinly sliced
- 2 tb chopped chives
- 2 tb sliced scallions
- 1/4 c chopped fresh cilantro leaves
- 1 for garnish
- 1/2 c freshly made plain; unsalted popcorn
- 1/2 c unsalted corn nuts
Directions
Bring a large saucepan of water to a boil. Add the shrimp, turn off
heat, and blanch for only 1-1/2 minutes. Remove immediately from
water with a wire-mesh strainer, put into an ice bath to cool. Drain
shrimp thoroughly; put in a mixing bowl.
Place dressing ingredients in a blender or food processor and puree
until smooth. Pour over the shrimp and toss.
Just before serving, toss the ceviche with red onion, chives,
scallions, and cilantro. Transfer to serving plates, sprinkle with
the popcorn and corn nuts, and serve.
Category:Ecuadorian Recipes
Category:Ecuadorian Appetizers
Category:Ecuadorian Meat Dishes